Avocado Jalapeno Yogurt Dip

Time to update your same old guacamole recipe by adding creamy protein-packed yogurt to make a healthy new and tasty dip that's perfect for Easter or any of your spring gatherings.

Avocado Jalapeno Yogurt Dip

When I was growing up it wasn't a party unless there was some sort of dip.  I still believe this today and love making fresh homemade ones because the are simple to throw together.  This Avocado Jalapeno Yogurt Dip can be made in 10 minutes!  How's that for quick and easy?

I love a good guacamole, but decided to go for something creamy.  Yogurt is a healthy way to add extra protein, and creaminess to dips.  Plus it's less fattening than sour cream and mayo.  For an extra kick, I've added minced jalapeno along with some fresh dill to brighten the flavor.  Serve this healthy dip with crunchy vegetables, pita chips or pretzels, or use as a sandwich spread.  The taste is amazing!

Enjoy!

What Ingredients do I need?

• avocado - a ripe medium large size
• Greek yogurt - get non-fat or 2% for a healthier dip
• cilantro
• fresh dill
• pickled jalapenos - or use fresh
• onion powder
• limes

Substitutions and Variation

• Substitute parsley for cilantro or try chives for a more onion flavor

• Leave out the dill if you don't like it.

• Use fresh jalapenos or use hot sauce to provide a little heat

Kitchen Tips and Notes

• Double the recipe for a crowd.  

• Leftovers will keep in the refrigerator for 5 days

• Use as a sandwich spread

• Use as a base on toast with chopped tomatoes and red onion and cilantro

• Great with pita, vegetables, or chips

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Avocado Jalapeno Yogurt Dip

serves 6

1 medium-large ripe avocado, pitted and peeled 

½ cup nonfat plain Greek yogurt
⅓ cup fresh cilantro,chopped

2 Tablespoons fresh dill, chopped

1-2 Tablespoons pickled jalapenos
1 teaspoon onion powder
1 tablespoon fresh lime juice
¼ teaspoon salt
¼ teaspoon freshly ground pepper

Place avocado in a small bowl and mash well.  Add yogurt, cilantro, onion powder, lime juice, plus salt and pepper. Stir until mixed well and smooth. Serve.

Spring Fling: Asparagus and Tomato Frittata

Asparagus and Tomato Frittata is my version of a classic Italian egg dish.  It's filled with tender spring vegetables and herbs and makes the perfect main entrée for a weekend breakfast or brunch!

Asparagus and Tomato Frittata

We are heading back to my Spring Fling series where I provide you with fresh food featuring spring fruits and produce.  Today we are talking breakfast and we are talking Asparagus!  Asparagus screams springtime and although they can be found year round they taste the best in Spring.  I'm a fan of the pencil sized slender spears because they are dainty and a little more tender.  This is such a versatile vegetable but today I'm using them in a breakfast dish.

Have you ever had a frittata?  They are the Italian version of a baked egg dish with fresh vegetables inside.  Similar to an omelet, but baked in the oven. My frittata is simple to make and cooks in 15 minutes in the oven.  It is filled with springtime tender asparagus, juicy tomatoes, sweet onion, and fresh dill and all made in one pan.  This will serve the whole family and is perfect for breakfast, brunch, or lunch.  

Enjoy!

What Ingredients do I need?

• butter
• yellow or sweet onion
• fresh asparagus
• eggs
• milk
• grape or cherry tomatoes
• fresh dill

Substitutions and Variations

• Change up the herbs or use a combination:  basil, oregano, thyme, or chives would be good.

• Double the recipe to serve a large family and use a 10 inch skillet

• Swap out the vegetables to your liking or add additional ones:  mushrooms, leeks, peas, spinach, arugula, or bell pepper.

• Add some cheese to the dish

• Add some bacon to the dish

Kitchen Tips and Notes

• I used an 8" cast iron skillet such as this one however, any oven proof skillet or even a pie pan will work well.

• Make sure to cook your vegetables prior to adding your eggs, unless they are fine raw. Items like onion, leeks, and mushrooms taste better when browned prior to adding them to the eggs.

• Because you are using the same skillet that you cooked your vegetables in you will notice that the eggs will start to cook and set around the edges as you are adding your final ingredients.  This is okay and expected.

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Asparagus and Tomato Frittata

serves 4 - Makes 1 8" round

1 Tablespoon unsalted butter
1/2 cup diced sweet or yellow onion
1/2 bunch of fresh asparagus, cut into 1/2" pieces
5 large eggs
1/4 cup milk
3/4 teaspoon salt
1/4 teaspoon ground black pepper
3/4 cups grape tomatoes, halved, divided
1 teaspoon fresh dill, chopped, divided
olive oil

Preheat oven to 400 degrees.

In an 8" cast iron skillet melt the butter over medium-high heat.  Add the onion and cook for 5 minutes, stirring frequently, until onion is translucent and starts to brown.  Add asparagus and cook for 2 minutes.  Remove skillet from heat.

In a medium bowl add the eggs, milk, salt and pepper, and 3/4 of a teaspoon of dill, reserving 1/4 teaspoon for the topping.  Whisk vigorously until well combined.  Add to the skillet with the onion and asparagus.  Add 1/2 cup of the chopped tomatoes to the egg mixture in the skillet, spreading them out evenly.  

Place in the oven and bake for 14-16 minutes until set on the top.  There may be some small wet spot on top and that is ok.  Remove from the oven and allow to cool 5-10 minutes before cutting. 

In a small bowl add the remaining tomatoes and dill and a drizzle of olive oil.  Mix to combine.  Top frittata with the tomato mixture.   Cut in to wedges and serve immediately.

Pear Quinoa Salad

My fresh tasting Pear Quinoa Salad is quick and easy to make.  It combines nutty flavored whole grain quinoa, sweet and light pears, and crunchy walnuts for an exceptional flavor combination. The perfect side dish for your menu!

Pear Quinoa Salad

I love a good side salad.  They are so versatile, I can serve them alongside a sandwich for Sunday lunch, or next to grilled chicken, fish or steak for dinner.  This salad features quinoa (a quick cooking whole grain that has a nutty flavor), red and green D'Anjou pears, chives for a little savory onion flavor, and walnuts for crunch. 

Easy and quick to pull together, this salad packs big flavors that shine in this light salad.  This salad is best when eaten at either room temperature or cold.  You will want to chill this for a good 15 min once it's pulled together to meld the flavors and cool down the quinoa.

Enjoy!

What Ingredients do I need?

• quinoa - multicolor or yellow
• D'Anjou pears - red and green
• chives
• walnuts
• walnut oil
• pear vinegar

Substitutions and Variations

• No walnut oil? use canola or grapeseed oil.

• No pear vinegar, raspberry or pomegranate will work.  You want a fruity vinegar.

• Use your favorite pear.

• This would work well with Israeli couscous instead.

• Switch up the herb with thyme, basil or even mint.

Kitchen Tips and Notes

• Rinse the quinoa well in a mesh strainer to remove some of the natural bitter coating.

• toast nuts in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.

• This is the Pear Vinegar that I use.

• This is the Walnut Oil that I use.

• This is the Multicolor Quinoa I use.

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Other Salads you may like:

Mediterranean Lentil Salad
Ribbon Spring Salad with Buttermilk Dressing
Carrot and Almond Bulgur Salad
Strawberry Avocado Spinach Salad with Poppyseed Yogurt Dressing

Tangerine Salad

Pear Quinoa Salad

serves 6

1 3/4 cup water
1 cup quinoa (see Tips), rinsed if necessary
2 tablespoons walnut oil
1 tablespoon pear vinegar
¼ cup snipped fresh chives
¼ teaspoon salt
¼ teaspoon freshly ground pepper
2 ripe but firm D'Anjou pears, red and green, diced
1/2 cup coarsely chopped walnuts, toasted (see Kitchen Tips and Notes)

Bring water to a boil in a large saucepan. Stir in quinoa, reduce heat to maintain a simmer, cover and cook until the liquid is absorbed and the quinoa has popped, about 15 minutes.

Meanwhile, whisk oil, vinegar, chives, salt and pepper in a large bowl.  Add pears and toss to coat.

Drain any excess liquid from the cooked quinoa.  Add the quinoa and walnuts to the bowl and toss to combine. Place in the refrigerator to cool for about 15 minutes. Serve cold or at room temperature.